Mini Pavlovas by Teresa

Teresa Välimäki’s mini pavlovas combine melt-in-the-mouth meringue, tangy lemon filling, and velvety mascarpone cream. Passion fruit and blueberries finish the dessert with a touch of fresh sweetness.

Ingredients

Serves 6

  • 2 egg whites
  • A pinch of salt
  • 1.5 dl fine sugar
  • 0.5 tbsp corn starch
  • 0.5 tsp apple cider vinegar

Mascarpone cream:

  • 250 g mascarpone cheese
  • 2 dl whipping cream
  • 3 tbsp icing sugar
  • 1 tsp vanilla sugar

Lemon filling:

  • 2 dl lemon curd
  • 2 tbsp lemon juice

For topping:

  • 4 passion fruits
  • 150 g blueberries
  • Crushed meringue

Instructions

Whisk the egg whites and salt until stiff peaks form. Mix sugar with corn starch and gradually add to the meringue while whisking. Finally, add the vinegar.

Spoon six small mounds onto a baking sheet lined with parchment paper. Shape them into round “nests” with a small hollow in the center.

Bake at 110°C for about 1 hour. Let cool completely.

For the filling, whisk mascarpone and cream together until thick. Add icing sugar and vanilla sugar. Loosen the lemon curd with lemon juice. Spoon the lemon curd mixture onto the meringue bases, then top with mascarpone cream. Finish with passion fruit, blueberries, and crushed meringue.

Thank you for the recipe Teresa Välimäki

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